Sugar Free Banana Cream Pie Food
BANANA CREAM PIE (DIABETIC)
I found this on a store-brand pudding box and modified it to make it diabetic friendly. Tastes so rich and good!
Provided by NanaD
Categories Pie
Time 10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix pudding and milk in a medium bowl.
- Stir 1 1/2 minutes with a wire whisk.
- Gently fold 1 cup of Cool Whip Free into pudding mixture.
- Fold in banana slices.
- Top with remaining Cool Whip Free.
- Cover and chill at least 30 minutes.
Nutrition Facts : Calories 197.4, Fat 10.6, SaturatedFat 2.9, Cholesterol 3, Sodium 182.9, Carbohydrate 21.9, Fiber 1.7, Sugar 6, Protein 4.2
EASY BANANA CREAM PIE
Being diabetic doesn't stop me from having "sweets". This pie is simply delicious.-Lila Case, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in sour cream until smooth. Fold in 1-1/2 cups whipped topping. , Place half of the banana slices in the crust; top with half of the pudding mixture. Repeat layers. Spread with remaining whipped topping. Refrigerate for 4-6 hours before serving (pie will be soft- set). Refrigerate leftovers.
Nutrition Facts : Calories 260 calories, Fat 7g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 284mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
GRANNY'S BANANA CREAM PIE (NO SUGAR ADDED VERSION)
This is a modification of reatherbewimmin's recipe, but using mashed bananas as sweetener instead of sugar. ( Original Version Here: http://www.food.com/recipe/grannys-banana-cream-pie-30946 ). The pie crust is Laurie's No Roll Pie Crust (http://www.food.com/recipe/my-no-roll-pie-crust-51537) ... but again, with no sugar. Cooking time includes time for the pie to cool in the fridge.
Provided by Amanda S.
Categories Pie
Time 4h34m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 13
Steps:
- Make the Pie Crust:.
- Mix flour and salt together with a fork in a pie pan.
- Make a well in the center and add the oil and milk.
- Mix with a fork til it makes a ball.
- Flatten and press into the pan in pie crust shape and flute the edge.
- Bake at 375 for 10-12 minutes until golden.
- Make the Filling:.
- Blend the mashed bananas with the flour, salt and 1/4 of the milk.
- After well mixed, add the remaining milk and blend until mixed thoroughly.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Boil for 2 minute.
- Remove from heat.
- Stir in a small amount of the mixture from the saucepan into the egg yolks to warm up the yolks, so you don't end up with scrambled eggs.
- Return everything to the saucepan.
- Cook for 2 minutes, stirring constantly.
- Remove from heat and add butter and vanilla; mix well; allow to cool slightly.
- Slice the bananas and place evenly in pie crust.
- Pour cream mixture over bananas.
- Place in fridge to cool.
- Make the Topping:.
- Whip the whipping cream with an electric beater until you have whipped cream. :).
- Top the filling with whipped cream once the filling has cooled.
Nutrition Facts : Calories 316.7, Fat 20.9, SaturatedFat 8.2, Cholesterol 78.5, Sodium 290.2, Carbohydrate 28.5, Fiber 1.8, Sugar 6.2, Protein 4.9
EASY BANANA CREAM PIE
Good news: There's a better-for-you version of your favorite banana cream pie recipe, and it's as easy as the original. No need to wait for a special occasion to make a banana pie!
Provided by My Food and Family
Categories Milk
Time 3h15m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Place half of the banana slices on bottom of crust. Set remaining banana slices aside.
- Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust. Top with remaining banana slices; cover with remaining pudding mixture.
- Refrigerate 3 hours or until set. Serve topped with the remaining 1 cup whipped topping. Store leftover pie in refrigerator.
Nutrition Facts : Calories 200, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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Ratings 120Calories 369 per servingCategory Dessert
- Preheat oven to 350 degrees F (176 C) and either line an 8x8-inch baking dish with parchment paper, or grease a standard pie dish. Set aside.
- Add oats, almonds, sea salt (optional), and sugar to a high speed blender and mix/pulse on high until a fine meal is achieved.
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4.4/5 (52)Category DessertCuisine AmericanCalories 124 per serving
- Outfit your mixer with a whisk attachment. In your mixing bowl beat your cream cheese until it is smooth in texture. Then add the whipped topping (1 cup) and beat until they become thick and blended. This could take a few minutes to happen. Once the mixture becomes thickened you can add your instant pudding (and any optional additional sweetener) and mix until blended. If the consistency seems a bit thick you can add milk, cream or even yogurt and blend until you reach a good consistency.
- Transfer the filling to the prepared crust. Refrigerate or freeze covered until firm. Refrigerating should take a few hours to firm up. Top with additional whipped topping as desired before freezing, refrigerating or serving,
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